December 10, 2013
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Lane Turner/Globe Staff
Sarma's small plates and pedigree make it a destination. Pictured, crab and red lentil kibbeh with coconut, green papaya, and zhoug.
The new restaurant is a collaboration between chefs Ana Sortun and Cassie Piuma (pictured), who was previously chef de cuisine at Sortun’s Oleana.
The place is an outpost of warm spices in Somerville's Winter Hill. Seven-layer hummus, with quinoa, tabbouleh, pine nuts, avocado, and pomegranate seeds, is a good starting point.
There isn’t a dish on the menu that doesn’t sound delicious. Pictured, pumpkin fritters, crisp outside and creamy inside, are topped with a cilantro sauce.
Lamb kofte sliders are served with tomato brown butter and pickles.
Dessert is frozen yogurt with various toppings served in small jars with little spoons for trying their different tastes.
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